To Satisfy A Craving

Korean Fried Chicken may not be the newest craze in the metro, it is a new addition in my neighborhood though — woohoo!. The newly opened Chicken Bon Chon has cars queuing for parking that could cause a jam especially on weekends. Though the long lines turn me off, so addicted to this crispy, garlicky sweet-coated tender juicy chicken, I find myself thinking of it day and night. With this frustration comes a want to devour anything that is crunchy, sweet, spicy and garlicky just to satisfy this craving. So when I came across this recipe by Trissa, I knew that I had to try it.

Although mine didn’t really come out sticky –too much flour perhaps — it is a definite winner on the taste department.

Fried Pork Ribs Korean-Style

This marinade is sweet, garlicky and not too spicy because I used Ssamjang, a chili-bean paste for milder heat.

Ssamjang

Using Gochujang, a red chili paste will make it spicier, so the choice is yours. The ribs were pan-fried as the recipe called for but I already imagine it to be exceptional too grilled or broiled. That’s next on my agenda.

What You Need:

3 cloves garlic

3 cm ginger, peeled

2 tablespoons soy sauce

1 ½ tablespoons ssamjang (chili-bean paste)

1 tablespoon rice vinegar

½ tablespoon sesame oil

1 tablespoon brown sugar

1 egg, lightly beaten

1/3 cup flour

½ tablespoon cornstarch

750 grams pork ribs

Oil for pan-frying

What You Do:

Using a food processor or a blender, process the garlic, ginger, soy sauce, chili-bean paste, vinegar, sesame oil and brown sugar in a bowl.

Add the eggs and place the pork ribs in the mixture. Marinate for 2 hours or overnight.

Mix the flour and cornstarch together and dredge the marinated pork ribs in it.

Heat the oil in a frying pan over med-high heat. Pan fry for around 5 minutes on each side.